Search results

I'm 3 days into a Syrah/Merlot fermentation and the airlock is going crazy with bubbles. Needless to say it's very active. The airlock keeps drying out each day so I'm putting more solution in the airlock. I've read that you can use blowoff tubes and I tried that which basically took airlock out...

Just picked up a new Rose kit and it's a Syrah Merlot Rose kit and the grape concentrate smells like licorice. Is this normal? I sure don't want the rose smelling like licorice so can I expect this to change after fermentation/racking/bottling?

I have a 6 gallon plastic carboy and there's about 4 to 5 inches of head space in it. Should I beconcerned about this amount of head space? I've just racked off from first fermentation and it needs to sit for a while so a bit concerned about all that head space. Should I worry or fill it up with...

Thanks. Here's the latest on it. My wife says it has a vinegar smell to it and the PH is at 2.30. Is this thing bad?

I'm at day 14 of my Rose kit. I have an SG of .996 and it's still fermenting. I see tiny bubbles still forming all over the top. After I tested the SG I took that sample and tasted it. It's a bit acidic. Is this normal right now? If not what steps should I take to lower the acidic level? No...

I'm trying to mimic my favorite Oregon Rose which is the Pinot Noir Rose and they call it "Bubbles". It's from a company called "A to Z" and it's a little sweet. What they do is blend 90% Pinot and 10% Chardonnay. Not sure if that's how they get that hint of sweetness or if they're doing...

I misread. Sorry. Got it.

The kit didn't come with potassium metabisulphite so I'll be adding after fermentation. Thanks for that. One point of confusion though. You said "6 gallon sized batches (1/4 tsp)" and 6 tablets crushed up would be a lot more than 1/4 tsp or did I miss something?

Since I have you here. :) When would you do campden tablets? I'm reading that I should add 6 tablets (6 gallons) while racking and then when I bottle. Is that what you would do?

Yes and suggestions are greatly appreciated for I don't know much about this other than what I'm learning here and you and others have done me a great service by putting forth your suggestions.

Since I'm going to cold stabilize couldn't I just rely on the cold temp to kill them? I plan on cold stabilizing after fermentation (racking once first) for about 2 weeks then racking and then filtering. The reason I ask is because I don't want to have to wait 3 more days to tell if it's done.

My Rose kit doesn't tell me to cold stabilize and I want to do this to get the tartar crystals out so the question is when should I do this? Before racking the first time or after racking the first time? Or should I do it after racking, racking, filtering?

Hi guys, the question I have is about making sure fermentation has stopped. My kit says I need to add in the potassium sorbate which will keep the yeast from reproducing but it won't stop them from continuing to eat up the sugar so besides lowering the temp, what other way can I be sure to stop...

In theory if I wait longer then the sweetness goes down and the dryness goes up, correct? Thanks for your replies. It means a lot to a noob like me.

I have a Rose kit and the question I have is about the 14 day fermentation. The instructions call for 14 days but I'm at day 9 and my SG is 1.002. Two days ago it was at 1.010. It's dropped that much in 48 hours. Should I be concerned if I reach .998 before the 14 days? Because the way it's...

Thanks for the replies!

Thank you for your reply. Right now I'm in a white fermentation bucket. Would it be a bad idea to transfer it to a carboy? The reason is that I would like to see it in action but if it's going to do more harm then I'll just wait out the next 6 days in the bucket.

Thanks Arne. I did pull a little out while checking the SG and got a slight buzz once I was done testing. LOL. That does tell me there's alcohol and so does the SG reading. You're right. I do need more patience. The kit says at .998 to shut it down and start to stabilize and then clear. The kit...

Hey guys, back again. It's been 7 days and I was out of town and wasn't able to monitor the fermentation. I started at 1.095 last Friday and today when I got back I have a reading of 1.010. Since I need to get to .998 I would I assume I need about 6 to 7 more days. I'm at 73 degrees with this...

Thank you all.